Meatless Monday: Quinoa-Zucchini Lasagna

Substituting quinoa for meat is a great way to keep the protein, and this quinoa lasagna with zucchini “pasta” has all the same flavors of the classic casserole. It’s also easy to assemble. Give it a try!
Ingredient Spotlight: Quinoa

IMG_2022.JPGQuinoa (pronounced KEEN-wah) is now recognized as the world’s most nutritious grain. It has about twice the protein of other grains, fewer carbohydrates, and more healthy fats. Quinoa is also a complete protein: like meat, eggs, and dairy products, it contains all eight essential amino acids. This supergrain is gluten-free and rich in iron, calcium, potassium, and fiber.

I’m a big fan of quinoa. Quinoa’s versatility, convenience, and healthy qualities make it the perfect ingredient for a tasty vegetarian meal. Swap this protein-packed grain for others to get a balanced meat-free meal and heart-healthy antioxidants. For a great meatless dish, try this healthy and delicious Quinoa Zucchini Lasagna.

Quinoa-Zucchini Lasagna
Vegan, gluten-free
Servings: 6

Ingredients:
2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
¼ cup finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped
¼ cup fresh parsley leaves, chopped
2 Tbs. non-dairy cream cheese (optional)
1 25-oz. jar marinara sauce
½ cup shredded non-dairy cheese, such as Daiya Mozzarella (optional)

Instructions:

1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.

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2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.

3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using.

4. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.

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Recipe from Vegetarian Times

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